Mini Chicken Pot Pies are a delicious, comforting meal that’s simple to make and perfect for any occasion. These individual-sized pot pies are made with flaky biscuit dough, a creamy chicken and vegetable filling, and baked to golden perfection. Whether you’re preparing a quick dinner for the family or looking for a fun meal prep idea, this recipe is sure to be a hit.

Ingredients:

• 2 cans flaky layers biscuits
• 2 cans cream of chicken soup
• 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
• 1 bag frozen mixed vegetables (thawed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Directions:

1. Preheat Your Oven

Preheat your oven to 400°F (200°C). Lightly grease a muffin pan to prevent sticking.

2. Prepare the Filling

In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir well to mix evenly.

3. Shape the Crusts

Open the cans of biscuits and flatten each biscuit into a circle about 1/4-inch thick. Press each flattened biscuit into a muffin cup, creating a well for the filling while allowing the edges to slightly rise over the rim.

4. Fill the Pies

Spoon the prepared chicken mixture into each biscuit-lined cup, filling about three-quarters full.

5. Bake to Perfection

Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

6. Cool and Serve

Let the mini pies cool in the pan for about 5 minutes before carefully removing them. Serve warm and enjoy!

Tips for the Best Mini Chicken Pot Pies

• Use Fresh Chicken – If you have leftover roasted or grilled chicken, shred it for a richer flavor.
• Customize the Vegetables – Swap out mixed vegetables for your favorites, such as peas, carrots, corn, or green beans.
• Make It Creamier – Add a splash of heavy cream or milk to the filling for extra richness.
• Add Cheese – Sprinkle shredded cheddar cheese on top before baking for a cheesy twist.

Storage and Reheating

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze – Freeze fully baked mini pot pies in a sealed container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
• Reheat – Warm leftovers in the microwave for 1-2 minutes or in the oven for best texture.

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